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Makes 8 pancakes or crepes

INGREDIENTS:

For Nectarine Almond Pancakes with White Chocolate Mint Sauce:

8 pancakes
6 oz. white chocolate
2 oz. soft brown sugar
3 drops peppermint essence
2 drops natural green food coloring
10 oz. poached nectarines, peeled, destoned, and coarsely chopped
2 digestive cookies, crushed
2 oz. ground almonds
1 oz. saltless butter, cut into small cubes

For the Cheesy Mushroom Crepes:

8 crepes
10 oz. mixed wild mushrooms, oyster, etc.
1 clove elephant garlic, finely crushed
2 tbsp. butter
1 tsp. coarse black pepper
3 tsp. brandy
1 cup cheddar and Gouda cheeses, grated
seasoning to taste
parsley sprigs to garnish

For the Rum & Banana Pancakes:

8 pancakes
1 cup golden syrup
3 tbsp. dark rum
4 medium ripe bananas, thinly sliced
8 scoops vanilla ice cream

For the Pizza-Filled Cheese Pancakes:

4 tbsp. sunflower oil
3 cups premade pancake mix
1 cup mozzarella cheese
1 cup cheddar cheese
3 tbsp. tomato paste
2 tsp. mixed Italian herbs
1 clove elephant garlic, finely crushed
2 tbsp. sunflower oil
4 Roma tomatoes, finely chopped
1 sweet green pepper, coarsely chopped
1 sweet yellow pepper, coarsely chopped
4 oz. pepperoni slices
salt and pepper to taste

METHOD:

For the Nectarine Pancakes:

Keep pancakes warm in oven. For sauce, break white chocolate into pieces. Melt chocolate in metal bowl over boiling water. Add peppermint essence, sugar, and food coloring. Mix well. Allow sugar to melt for 10 minutes and stir once more. Lower heat and keep sauce warm.

Combine nectarines, almonds, and butter. Put mixture in a pan and heat gently until butter is simmering. Cook for 5 minutes until nectarine pieces are just tender.

Remove pancakes from oven and place on 8 dessert plates. Spoon nectarine mixture onto each pancake and pour chocolate sauce over each one. Serve immediately and if desired, put a scoop of ice cream on the side of each plate.

For the Crepes:

Keep crepes warm in oven. Melt butter in non-stick frying pan. Add mushrooms, garlic, and pepper. Cook for 5 minutes or until mushrooms are soft but tender. Add brandy and simmer for 2 minutes. Add cheeses and stir continuously until melted and smooth. Remove from heat and allow to stand for 5 minutes.

Spoon cheese mixture onto one side of crepes. Roll crepes and serve hot garnished with parsley sprigs. Great as a main course served with seasonal vegetables and lots of soft rolls, or as a breakfast.

For the Banana Pancakes:

Keep pancakes warm in oven. Gently heat golden syrup, rum, and bananas in a pan. Cook for 3 minutes. Remove from heat. Put pancakes on 8 dessert plates. Quickly and evenly spoon banana mixture on top of pancakes. Syrup will thicken as it cools. Serve warm with scoops of ice cream.

For the Pizza Pancakes:

In a bowl, combine premade pancake mix, cheeses, herbs, garlic, and tomato paste until smooth. Heat sunflower oil in non-stick frying pan and ladle four parts of mixture into pan in separate corners. Cook for 5 minutes or until sides are bubbling. Turn over and cook for an additional 5 minutes. Remove pancakes and keep warm in oven. Repeat process with rest of mixture. There should be 8 pancakes.

In another pan, heat oil and add vegetables, pepperoni, and seasoning. Simmer gently for 8 minutes. Remove pancakes from oven and put on 8 plates. Spoon vegetable mixture over pancakes and serve hot. Serve as a snack or main meal with a light salad.